Stuffing Recipe (variation of "The Silver Palate Good Times Cookbook" Grand Marnier Apricot Stuffing)
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion
1 lbs pork susage
1 lbs herb stuffing
1 cup slivered almonds
2 cups chicken stock
½ teaspoon dried thyme
Salt and Pepper to taste
Melt ½ cup of the butter in a large skillet over medium heat. Add the celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl.
Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture.
Add the stuffing and slivered almonds to the mixture. Stir to combine.
Heat the remaining ½ cup of butter and the stock in a small sauce pan just until the butter melts. Pour over the stuffing mixture. Stir well to moisten the stuffing. Season with thyme and salt and pepper to taste.
Put in a baking dish. Bake in oven at 325 degrees for 1 hour. If it looks like it's getting too dry add some more broth or butter over the stuffing.